Go Back
+ servings
two white bowls with vegan poke on a grey background

Vegan Poké Bowls

These Vegan Poké Bowls are a healthy plant-based riff on the Hawaiian classic. Made with tofu, massaged kale, and a creamy vegan dressing, this is a healthy and delicious meal bowl recipe.
Course Main Course
Cuisine American
Keyword Poké Bowls
Prep Time 30 minutes
Cook Time 0 minutes
Total Time 30 minutes
Servings 2
Calories 594kcal


  • 2 cups cooked brown rice
  • 2 tablespoon rice vinegar optional
  • ½ bunch lacinato kale destemmed and cut into thin ribbons
  • 4 oz firm tofu cut into cubes
  • ½ medium cucumber sliced
  • 4 radishes thinly sliced
  • 1 avocado peeled, pitted, and sliced
  • 1 medium mango peeled and cubed
  • 6 oz edamame beans cooked according to package instructions

Ponzu Dressing:

  • 2 ½ tablespoon extra virgin olive oil
  • 2 teaspoon toasted sesame oil
  • 2 tablespoon freshly squeezed lime juice
  • 2 tablespoon rice vinegar
  • 1 teaspoon finely grated fresh ginger
  • 2 teaspoon honey or other liquid sweetener
  • 2 teaspoon soy sauce or liquid aminos

Vegan Sriracha "Mayo"

  • ¼ cup runny tahini paste
  • ¼ cup water
  • 2 tablespoon freshly squeezed lemon juice
  • 1 clove garlic crushed
  • 1 teaspoon agave nectar or other liquid sweetener
  • 1 teaspoon Sriracha or more to taste
  • ½ teaspoon fine grain sea salt


  • First, prepare the rice. Sprinkle the cooked brown rice with rice vinegar and toss with a fork. Set aside while you're preparing the rest of the ingredients.
  • If desired, you can pan-fry the tofu. Heat a bit of olive oil in a large heavy-bottomed skillet and fry, turning every couple of minutes, until the tofu is browned on all sides.
  • In a small bowl, combine all ingredients for the ponzu sauce and whisk well. Taste and adjust seasonings if desired.
  • Place the shredded lacinato kale into a small bowl and spoon a bit of the ponzu dressing over top. Use clean hands to massage the dressing into the kale, and then set aside while you're prepping the rest of the ingredients.
  • Place the cubed tofu into the bowl with the remaining ponzu dressing and let stand for 5 minutes, or as long as overnight.
  • Cook the edamame beans according to package instructions. Drain and set aside.
  • To assemble, first place the rice into two serving bowls. Arrange the marinated kale and tofu over top, followed by the remaining ingredients. Garnish with cilantro and furikake sprinkles if desired.
  • To serve, drizzle generously with vegan Sriracha mayo. Enjoy!


  • Nutrition values are an estimate only
  • Prep time assumes the brown rice is already cooked.
  • Ponzu dressing and marinated kale and tofu can be made up to a day in advance, as can the Sriracha mayo and the edamame beans. 
  • If you're making this for packed lunches, leave the avocado off until ready to serve. 


Calories: 594kcal | Carbohydrates: 77g | Protein: 14g | Fat: 27g | Saturated Fat: 4g | Sodium: 372mg | Potassium: 746mg | Fiber: 6g | Sugar: 21g | Vitamin A: 7899IU | Vitamin C: 126mg | Calcium: 210mg | Iron: 3mg